with Roasted Broccoli & Lime Sour Cream

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Tonight, we’re making Southwest-inspired tortas, or pressed sandwiches, loaded with zesty veggies. At their heart are creamy black beans and sautéed spinach and onion seasoned with a blend of smoky Mexican spices—all tied together with cooling sour cream. Shredded Monterey Jack adds a cheesy layer that melts beautifully as the tortas are pressed in the pan to achieve a perfect golden exterior.

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stems. Cut the broccoli into small pieces. Peel and small dice the onion. Peel and roughly chop the garlic. Drain and rinse the beans. Roughly chop the peppers. Quarter the lime. Halve the rolls. Grate the cheese on the large side of a box grater.

2
Roast the broccoli:

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

3
Cook the vegetables:

While the broccoli roasts, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Add the garlic and spiceblend. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the beans, spinach, and ½ cup of water; season with salt and pepper. Cook, stirring occasionally and smashing the beans with the back of a spoon, 2 to 3 minutes, or until slightly thickened. Turn off the heat.

4
Finish the vegetables & assemble the tortas:

Add the peppers, the juice of 2 lime wedges, and half the sour cream to the pan; stir to thoroughly combine. Season with salt and pepper to taste. Place the rolls on a work surface. Evenly divide the finished vegetables among the roll bottoms. Top with the cheese. Season with salt and pepper. Complete the tortas with the roll tops. Rinse and wipe out the pan.

5
Cook the tortas:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the tortas. Place a heavy-bottomed pot (or pan) on top of the tortas and press down. Cook, occasionally pressing down on the pot, 2 to 3 minutes per side, or until lightly browned and the cheese has melted. (If the pan seems dry, add a drizzle of olive oil before flipping.) Transfer to a cutting board; halve the tortas on an angle.

6
Make the lime sour cream & serve your dish:

While the tortas cook, in a bowl, combine the remaining sour cream and the juice of the remaining lime wedges. Season with salt and pepper to taste. Divide the cookedtortas and roastedbroccoli among 4 dishes. Drizzle the broccoli with the lime sour cream. Enjoy!

Tips from Home Chefs

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Black Bean & Cheese Tortas

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stems. Cut the broccoli into small pieces. Peel and small dice the onion. Peel and roughly chop the garlic. Drain and rinse the beans. Roughly chop the peppers. Quarter the lime. Halve the rolls. Grate the cheese on the large side of a box grater.

2
Roast the broccoli:

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

3
Cook the vegetables:

While the broccoli roasts, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Add the garlic and spiceblend. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the beans, spinach, and ½ cup of water; season with salt and pepper. Cook, stirring occasionally and smashing the beans with the back of a spoon, 2 to 3 minutes, or until slightly thickened. Turn off the heat.

4
Finish the vegetables & assemble the tortas:

Add the peppers, the juice of 2 lime wedges, and half the sour cream to the pan; stir to thoroughly combine. Season with salt and pepper to taste. Place the rolls on a work surface. Evenly divide the finished vegetables among the roll bottoms. Top with the cheese. Season with salt and pepper. Complete the tortas with the roll tops. Rinse and wipe out the pan.

5
Cook the tortas:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the tortas. Place a heavy-bottomed pot (or pan) on top of the tortas and press down. Cook, occasionally pressing down on the pot, 2 to 3 minutes per side, or until lightly browned and the cheese has melted. (If the pan seems dry, add a drizzle of olive oil before flipping.) Transfer to a cutting board; halve the tortas on an angle.

6
Make the lime sour cream & serve your dish:

While the tortas cook, in a bowl, combine the remaining sour cream and the juice of the remaining lime wedges. Season with salt and pepper to taste. Divide the cookedtortas and roastedbroccoli among 4 dishes. Drizzle the broccoli with the lime sour cream. Enjoy!

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